Name: 15-Minute Thai Pad See Ew Stir Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 8 oz dried wide rice noodles; 6 oz chicken (or beef, shrimp, tofu, pork); 1 ½ cups Chinese broccoli (gai lan), cut into bite-sized pieces; 2 large eggs; 3 tablespoons avocado oil, divided; 2 ½ tablespoons Thai sweet soy sauce; 2 tablespoons fish sauce; 1 tablespoon oyster sauce; 2 teaspoons dark soy sauce; ⅛ teaspoon white pepper powder; 3 cloves garlic, minced; ½ teaspoon sugar (optional)

There's something so satisfying about a stir-fry that comes together quickly but still bursts with flavor — that's exactly why I adore this 15-Minute Thai Pad See Ew Stir Fry Recipe. The wide rice noodles soak up a rich, savory sauce while your protein and greens cook up tender-crisp, making each bite an absolute delight.

The dish is shown inside a black pan holding several layers of wide, flat, glossy brown noodles mixed with light golden brown pieces of cooked chicken and bright green vegetables, including whole green beans and wilted leafy greens. The noodles have a slightly wrinkled texture and are unevenly folded and spread throughout the pan, with some parts looking a bit crispy. The chicken pieces are chunky and have a smooth, cooked surface. The green beans are whole, fresh, and crisp-looking, scattered between the noodles and chicken. The pan sits on a white marbled surface with part of a gray and white cloth visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 15-Minute Thai Pad See Ew Stir Fry Recipe
Top Tip
How to Serve 15-Minute Thai Pad See Ew Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
15-Minute Thai Pad See Ew Stir Fry Recipe

Why You'll Love This Recipe

I’ve made this 15-Minute Thai Pad See Ew Stir Fry Recipe countless times and it’s become my go-to for busy weeknights or when I want a satisfying meal without fuss. It brings authentic Thai flavors into your kitchen with such ease—you won't believe it's ready in just 15 minutes!

Speedy yet flavorful: You get rich, complex tastes on the table faster than you’d expect from a stir fry with a sauce that perfectly balances sweet, salty, and umami.
Versatile protein options: Whether you prefer chicken, beef, tofu, or shrimp, this recipe adapts beautifully to whatever you have on hand.
Easy to customize: From switching up veggies to adjusting the sauce, you can tailor it for dietary needs or personal taste preferences effortlessly.
That signature charred noodle perfection: You get just the right little bit of caramelized “char” that makes restaurant-style Pad See Ew so addictive.

Ingredients & Why They Work

Every ingredient plays a crucial role in making this dish pop. When I shop for the noodles, protein, and greens, I always look for freshness and quality since those three ingredients carry the texture and flavor you want. The sauce ingredients are a harmony of sweet and salty, crucial for that beloved Thai profile.

Flat lay of a small pile of dried wide rice noodles, fresh raw chicken thigh pieces, a bunch of vivid green Chinese broccoli cut into bite-sized pieces, two large whole brown eggs with clean shells, three cloves of fresh garlic, a small mound of white granulated sugar, tiny white ceramic bowls containing glossy dark Thai sweet soy sauce, translucent fish sauce, rich brown oyster sauce, deep dark soy sauce, and light white pepper powder, and a small white ceramic bowl with pale golden avocado oil, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried Wide Rice Noodles: These bring the soft chewiness that’s essential; cook them just shy of done so they don’t get mushy when stir-frying.
Chicken (or beef, shrimp, tofu, pork): I love chicken here for its neutral flavor that absorbs the sauce beautifully, though tofu is perfect for a vegetarian twist.
Chinese Broccoli (Gai Lan): This adds a slight crunch and a subtle bitterness that balances the sauce’s sweetness; don’t skip or substitute with regular broccoli.
Eggs: Scrambled into the mix, they add richness and extra protein for a fuller meal.
Avocado Oil: It withstands high heat, perfect for stir-frying, plus has a mild flavor that doesn’t interfere.
Thai Sweet Soy Sauce: The star of the sauce, its molasses-like quality lends the right sweetness and color—very different from regular soy sauce.
Fish Sauce: Adds that quintessential savory umami kick, but use sparingly until you find your perfect balance.
Oyster Sauce: Don’t worry; the oyster flavor is mild but it deepens the overall savoriness.
Dark Soy Sauce: Essential for giving the noodles their signature dark color and smoky depth.
Garlic: Fresh minced garlic infuses the entire dish with warmth and aroma, elevating every bite.
Sugar (optional): Just a touch to round out flavors, especially if your sweet soy sauce flavor varies.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this recipe depending on mood and pantry. It’s easy to swap proteins or add extra veggies. You should feel free to make this dish your own—after all, that’s half the fun of stir-frying!

Variation: One time, I swapped chicken for shrimp and added sliced bell peppers—super colorful and delicious! The shrimp cooks quickly and adds a lovely briny note.
Vegetarian Version: Replace fish sauce with soy sauce or vegetarian fish sauce and swap oyster sauce for mushroom oyster sauce. I did this when cooking for friends and it was a hit.
Extra Veggies: Adding thinly sliced carrots or snap peas can amp up the crunch and nutrition without losing the dish’s balance.

Step-by-Step: How I Make 15-Minute Thai Pad See Ew Stir Fry Recipe

A white bowl filled with thick, flat noodles coated in a shiny brown sauce, mixed with bright green broccoli pieces scattered throughout. A woman's hand holds wooden chopsticks lifting a shiny bundle of noodles and broccoli above the bowl. The noodles are wide with a smooth texture and look soft. The bowl sits on a white marbled surface with a blurred background showing a white cup and brown round tray. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Noodles Just Right

I always boil my dried wide rice noodles just 1 to 2 minutes less than the package says. They still finish cooking in the wok, so this prevents mushiness. Once drained, rinse with cold water to stop cooking, then drain thoroughly to avoid sogginess—this little step makes a huge difference.

Step 2: Stir-Fry Your Protein and Eggs

Heat your wok or large pan over medium-high heat and add 1 tablespoon of avocado oil. Toss in your protein (I usually use chicken) and cook until almost done. Push it to one side of the pan, crack in the eggs, and scramble them gently—this creates little fluffy pockets of deliciousness.

Step 3: Add Chinese Broccoli and Sauce

Throw in the Chinese broccoli pieces along with the partially cooked noodles. Pour your pre-mixed Pad See Ew sauce over everything, then drizzle with the remaining oil. Turn the heat up to high and stir everything quickly so the noodles soak in the sauce. If it feels dry, splash in a tablespoon of water to help it along.

Step 4: Get That Perfect Char

This is my favorite part! Let the noodles sit without stirring for 15 to 30 seconds so they can caramelize and get those slightly charred, golden spots on the bottom—just like at your favorite Thai spot. Then flip carefully and serve immediately for the best texture and flavor.

Top Tip

I learned the hard way that timing and heat control are everything when it comes to this recipe. Slacking on prep or rushing the stir fry can leave you with clumpy noodles or a sauce that doesn’t fully coat everything.

Prep Makes Perfect: Have all your ingredients chopped, sauces mixed, and noodles drained before you heat the pan — stir fry moves fast!
Control Your Heat: Use a large, hot pan or wok and crank up to high heat when stir-frying noodles for that authentic texture.
Don’t Overcrowd: If your pan is too crowded, ingredients steam instead of fry, so cook in batches if needed.
Rest for Char: Resist the urge to stir constantly—letting noodles sit helps form that irresistible caramelized crust.

How to Serve 15-Minute Thai Pad See Ew Stir Fry Recipe

Garnishes

I love to sprinkle fresh lime juice over the top for a bright tang, and sometimes add crushed peanuts or fresh chili slices if I’m feeling bold. A handful of chopped cilantro or green onions brings a fresh finish too. These simple garnishes elevate the dish in just seconds!

Side Dishes

Since this is a hearty dish on its own, I usually serve it with a simple cucumber salad to add crunch and coolness or steamed jasmine rice if you love extra carbs. Occasionally, a bowl of hot and sour soup on the side works beautifully too.

Creative Ways to Present

For special occasions, I’ve served this in little banana leaf cups, which instantly make it feel festive. Another fun idea is plating the noodles inside hollowed-out bell pepper halves or pairing it with edible flowers for a pop of color.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem! I store mine in airtight containers in the fridge and they keep well for 3 to 4 days. Just make sure the noodles have cooled slightly before sealing to avoid sogginess.

Freezing

I’ve frozen this a couple of times—while the texture softens a bit after thawing, it still tastes great when reheated, especially if you add a splash of water or oil to freshen up the noodles during reheating.

Reheating

To reheat, I like to warm it gently in a skillet over medium heat, adding a splash of water or oil to prevent sticking. Microwave works in a pinch but can make the noodles a bit gummy, so stovetop is my preferred method.

Frequently Asked Questions:

What makes Pad See Ew different from other Thai noodle dishes?

Pad See Ew stands out because of its wide rice noodles and that signature sweet soy-based sauce, giving it a slightly caramelized and smoky flavor through stir-frying at high heat. It’s different from Pad Thai which is tangier and uses tamarind, peanuts, and smaller rice noodles.

Can I make this recipe vegan or vegetarian?

Absolutely. Swap the chicken or meat for tofu or extra vegetables. Use vegetarian fish sauce substitutes or soy sauce instead of fish sauce and replace oyster sauce with a vegetarian mushroom oyster sauce. Adjust seasonings to your taste—these swaps keep the rich umami flavors intact.

How do I get the noodles to caramelize without burning?

The key is to use high heat and a well-seasoned pan or wok, but don’t stir constantly. Let the noodles sit for 15-30 seconds before flipping to develop that caramelized crispiness. Using enough oil also prevents sticking and burning.

Can I prepare elements ahead of time to speed up cooking?

Definitely! You can pre-mix the sauce, chop your veggies, and par-cook the noodles ahead of time. Just be sure to drain the noodles well and stir-fry them right before serving to keep their perfect texture.

Final Thoughts

This 15-Minute Thai Pad See Ew Stir Fry Recipe is one of those dishes I keep coming back to because it’s quick, flexible, and truly packs a flavor punch. Cooking it feels like bringing a slice of Thailand into my kitchen—and honestly, I hope you’ll love making and eating it as much as I do. Give it a try next time you want easy comfort food with a bit of exotic flair!